Why Locals Say This Nashville Burger Might Be Tennessee’s Best
In East Nashville there’s a place called Joyland where grill smoke, retro neon, and smashed‑beef ambition collide.
The Crustburger is the kind of burger you think you know until you taste it and discover you didn’t. Chef Sean Brock, famous for reviving Southern food stories, steers Joyland’s kitchen with a vision that honors nostalgia and pushes boundaries.
Locals brag about the bun flip, the fries, the pies, the shakes. It’s not just food, it’s a ritual whispered between friends. This list reveals the layers: how that burger is made, how to get it, and what makes it stick.
Exact Address And Hours
Joyland is at 901 Woodland Street, Unit 101, Nashville, TN 37206. Phone number is (615) 922‑4934.
Hours are Sunday through Thursday: 8:00 AM to 10:00 PM. On Friday and Saturday they stay open later, around 2:00 AM.
The Crustburger And How It’s Made
The Crustburger arrives with edges so browned they crackle under the teeth. It’s a smash‑style patty flattened hard against the grill to achieve maximum crust.
Bear Creek Farm beef from Williamson County, Tennessee is seasoned simply with salt and pepper, cooked with intense heat, flipped once, topped with American cheese and onions.
Don’t expect fancy wrappers or Instagram tricks. Watch the process: patty smash, bun toast, cheese melt. Order with pickles. Hold the lettuce unless you want bulk.
Recognition As Tennessee’s Top Cheeseburger
Food writers, critics, and burger aficionados have named Crustburger among the best cheeseburgers in Tennessee. It’s in conversations with old steakhouses and roadside legends.
Sean Brock’s media presence, including shows like Somebody Feed Phil, helps, but the burger holds its own. The recognition comes from consistent execution more than hype.
When people hear “top cheeseburger,” they check whether Joyland is still open and whether the cheese still glows. They drive across town for one. It carries weight.
Chef Sean Brock’s Role And Vision
Sean Brock, the chef behind Joyland, has earned James Beard awards and built a reputation around Southern food’s roots and reinventions.
His vision with Joyland is to capture fast food joy, burgers, fries, shakes, but filtered through respect for craft: sourcing beef, pressing patties, making buns feel just right.
If you talk to staff, you’ll find Brock’s influence in every fry, every “crust” on that burger. It’s not just about nostalgia. It’s about doing old things well.
Ordering Flow And Counter‑Service Setup
At Joyland you walk up, order at the counter, wait for your number or name. Quick in‑and‑out service with a side of performance.
The design feels playful: retro colors, casual seating, some stools, some tables. Orders pop out fast, especially Crustburgers and fries.
Tip: try to come just after opening or between peak times. Wait shorter. Staff less flustered. Eat where you can watch the grill.
Bun Flip And Griddle Technique
The bun is treated almost like a trophy: buttered, pressed, toasted on griddle before ever seeing meat. It crackles. It glows.
The smash‑style patty is pressed hard to create a caramelized crust (“crust” in Crustburger). Onions go directly on grill, cheese melts under press.
Habit: flip early, flip once. Don’t chase perfect mid‑rare here — it’s all about texture, edge, juice. The bun holds everything, or it fails.
Beef Sourcing And Smash Style
They source their beef from Bear Creek Farm in Williamson County. That gives a regional terroir to each bite.
Smash style means pressing the meat flat, letting edges crisp, then stacking cheese and condiments right away. It makes flavor loud. Juiciness comes from technique, not volume.
Order with two patties or single. Take note: more patties means more char. More char means more risk, more joy.
Fries, Hand Pies, And Sweet Sides
Crinkle‑cut fries, onion rings, and seasonal sides line the counter. There are hand pies for dessert that look nostalgic, flaky, and fierce.
Sides don’t feel like afterthoughts. They are louder in flavor than many main dishes elsewhere. Sweet potato or regular fries both get love.
Visitors often share fry platters so they can taste more. Dessert reserved for when the burger’s done, not before.
Shakes, Malts, And Fountain Drinks
Milkshakes taste of vanilla bean or chocolate, thick enough to need both straw and spoon. Malts pile foam. Fountain sodas sparkle like they remember their career in the 1950s.
Menu includes floats, whipped cream, and soft‑serve touches. These drinks feel like reward, not refreshment.
If you have sugar resilience, order a malt. Hold spoon ready. Bring friends. The cup demands attention.
Breakfast Biscuits In The Morning
Morning opens biscuit section early. Warm biscuits, egg, sausage, maybe cheese, fresh out of oven. Comfort wrapped in dough.
Joyland leans into brunch‑friendly hours sometimes. Breakfast biscuits serve people starting early, those who want beef later still talking.
Tip: come before 11 AM. Food costs less. Atmosphere is softer. Bite into biscuit and imagine day unfolding gently.
Kids’ Options And Quick Add‑Ons
There’s a “kids menu” style simplicity: smaller burgers, chicken sticks, fries. Not ambitious, but thoughtful.
Add‑ons like extra pickles, double cheese, or “crust style” upgrades let you personalize without comedy.
Families seem to approve. Parents say it’s rare to see kids finish and still ask for dessert. Your side order battle might start here.
Gluten-Free Bun Availability
Joyland offers gluten‑free bun options, which is a relief for many. The substitute is toasted and treated with care, not thrown away.
That inclusion speaks volumes. You don’t just get seen. You get fed.
If you need gluten‑free, say so when ordering. Watch the grill area. They try to minimize cross‑contact. Bring your own napkin.
Neighborhood Parking And Quick Access
East Nashville location sits on Woodland Street. Street parking exists. Some lots nearby. Walk‑ability decent.
The location is convenient for locals who want fast access. No sprawling driveways. You may circle a block, but you’ll find something.
Arrive before peak dinner, 6 to 8 PM, parking is tighter. Late nights easier for spots. A small delay might be worth shade.
Late‑Night Hours On Weekends
Friday and Saturday nights stretch longer. Joyland stays open until 2:00 AM, letting bellies and conversations linger.
Late‑night menu fattened: burgers, fries, sides, and sweets all available. The kitchen eases off rush but flavor stays loud.
Go late if you want quieter chaos. Less crowd, more attentiveness. Midnight burgers feel different, more magic.
Where To Check Today’s Menu Updates
Their website, eatjoyland.com, posts current menu, specials, often photos of new items. Phone number works for quick questions.
Social media accounts often share if items are sold out or if a sauce is missing. People screenshot stories.
Checking ahead saves disappointment. Especially for Crustburger, sides, or specials. Don’t show up craving if they’re closed or out.